Bakarkhani Roti is a traditional Bread from Bangladesh which was also popular in the awadh region but this recipe is getting lost with time. Here is how to make it.
My first encounter with Bakarkhani Roti was when I came to Delhi after getting married and for the wedding reception, this Roti appeared on the table. I had never seen something like that and that huge piece of bread that tasted sweet left me amused and in love with it.
Although after the first taste, I was skeptical on how will this sweet bread go with the spicy meat curries? To my surprise, it was a match made in heaven and mopping the spicy meat curries with this dense and sweet bread was totally a foodgasm.
Bakarkhani, a popular Roti in Bangladesh is also made in some parts of India including Old Delhi and some parts of Lucknow. There are very few people making this roti now and this gem of a culinary delight is almost on the verge of extinction.
Preparing Bakarkhani Roti was always on the list from the day I tasted it! After eating it many times after that and learning more about it from people who have been eating it regularly and also reading about it on the Internet, I have come up with a recipe which is very close if not same to the original fare.
Bakarkhani Roti that we get in Old Delhi is huge and one can eat only a quarter or at the maximum, only a half of it. I have reduced the size so that it becomes easy to roll and handle.
Serve Bakarkhani Roti with Bhindi Ka Salan or any other curry of your choice during parties or for a fun family dinner. Here’s the simple recipe for preparing Bakarkhani Roti.
- Maida / All purpose flour - ½ kg
- Fine Sooji / Semolina - ¼ cup
- Ghee / Clarified Butter - ¼ cup and some more for applying in the layers and on top
- Sugar - ¼ cup
- Salt - 1 tsp
- Cardamom Powder - 1 tsp
- Egg - 1
- Poppy Seeds - 1 tbsp
- Active dry yeast - 2 tsp
- Milk to knead the dough
- Mix maida, sooji, ghee, sugar, salt, cardamom powder, egg, poppy seeds and yeast in a bowl.
- Add milk slowly and knead to make a soft Chapati like dough.
- Knead the dough for 4-5 minutes.
- Cover and keep aside for 1 hour.
- Divide the dough into 12-15 equal balls.
- Take one ball and roll to make a 4 inch circle.
- Apply some ghee on top and fold to make a semicircle.
- Apply some more ghee and fold to make a triangle.
- Now fold this triangle to make a round again.
- Roll the round to a 5 inch disc and prick it with a fork all over.
- Arrange on a baking sheet.
- Pre heat the oven to 200 degrees C on Grill mode.
- Make all the bakarkhani's in the same way and gril for 10-12 minutes till slightly browned from top.
- Remove from oven and apply ghee on top.
- Serve hot with any curry of your choice.